Photo: Astrid Waller figcaption>
The release of “Jamilla’s Moroccan food” comes at the same time that Ramadan ends and Eid is celebrated.
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Jamilla El Haddaoui is behind the Instagram account @jamillas_food, and has over 50,000 followers. She grew up in Oslo with Moroccan parents, and lives in Holmlia with her family.
Aschehoug publishing house writes about the publication:
– Jamilla spent many hours in her mother’s kitchen, and it is her recipes that are the starting point for this book, but with Jamilla’s little twist.
– Moroccan food is good smells, warm flavors and beautiful colours. It is healthy and inviting and suitable for both everyday life and parties. The food is easy to make – the ingredients and raw materials are at home or they are easy to get hold of. In the book you will find both meat and fish dishes, vegetarian and gluten-free dishes, not to mention pastries and sweet temptations. Jamilla is concerned that cooking should be fun, and meals should create good memories.
Jamilla’s recipe for Moroccan skrei:
Norwegian skrei served with flavor from Morocco. Jamilla El Haddaoui mixes peppers, onions, garlic and tomatoes with a good spice mix.
Place the skrei in a fireproof dish, sprinkle with olive oil, salt and pepper. Roast in the middle of the oven at 180 degrees for approx. 15-20 minutes.
Add charmila – Moroccan paprika salsa
Cut up peppers, onions and tomatoes. Finely chop the garlic.
Fry peppers, tomatoes and garlic together in a frying pan with olive oil, for approx. 5 minutes. Then add coriander, salt, the spice and a little water. Let it simmer while stirring for 10 minutes.
Squeeze over some fresh lemon juice and sprinkle over fresh coriander or parsley.
(Source: Jamilla El Haddaoui in the radio program “Holm”/NRK P1+)
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